Using the whisk attachment, beat egg whites until they reach the “soft peak” stage.
Add cream of tartar and vanilla bean paste. Beat in sugar one tablespoon at a time; continue beating until the mixture reaches “stiff peak” stage. The meringue should appear glossy.
Gently place meringue into piping bag OR use a tablespoon to drop the meringue of your preferred shape onto a prepared cookie sheet.
Bake for 1 hour. When baking time is done, turn off oven and crack the door open, but allow meringues to remain in the oven. If your meringues start to brown, they are overcooked. The larger your meringues, the more oven time they will require.
Store in an airtight container at room temperature. Serve within 3 days.
Note that the serving number reflects quarter-sized cookies; if your cookies are larger, you will end up with fewer cookies.
Keyword cookies, french meringue, gluten free, meringue, vegetarian